• 1 cup chicken stock
• 2 carrots, peeled and shredded
• 1 zucchini, shredded
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 large orange, peeled, seeded and chopped in small pieces, peel grated
• 3 cups dried whole wheat bread cubes
• 1/2 cup fresh parsley, chopped
• 1/4 tsp. ground nutmeg
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. dried mint
• 1 crown roast of pork
• kitchen string
• 1/4 cup orange juice concentrate, thawed

Preheat oven to 375°F. Bring chicken stock to a boil in a nonreactive saucepan. Stir in next 4 ingredients. Cover, reduce heat to medium and simmer about 10 minutes, stirring occasionally. Remove from heat and stir in orange peel, orange chunks and next 6 ingredients. Toss to mix well. If too dry, add extra stock. Do not overmix. Set crown roast on broiler pan grid and fill center with stuffing. Brush pork with orange juice concentrate. Roast 20 minutes per 1 lb., until a meat thermometer inserted in center of loin eye reads about 155°F. Remove rack from oven and let rest about 10 minutes. Cut between rib bones to serve.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 464, fat 12.4g, 25% calories from fat, cholesterol 191mg, protein 70.3g, carbohydrates 13.6g, fiber 1.8g, sugar 5.9g, sodium 275mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.3, Bread: 0.4, Lean meat: 0.1, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 9.7

  view detailed nutritional information

The recommended wine is: Burgundy.